Mexican chicken stew

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• Vegetable oil1 tbsp
• Medium onionFinely chopped1
• Garlic clovesFinely chopped3
• Dark brown sugar½ tsp
• Chipotle paste1 tsp
• Tomatoes (canned)Chopped400 g
• Chicken breastsBoneless, skinless4
• Small red onionCut into rings1
• Coriander leavesA few
• Corn tortillas or riceTo serve

1. 1

   Warm the oil in a medium pan, then cook the onion for 5 minutes until soft and turning golden, and add the garlic for the final minute. Mix in the tomatoes, sugar and chipotle paste.

2. 2

   Add the chicken, spoon the sauce over it and simmer gently for 20 minutes until cooked through, add a little water should the sauce dry out.

3. 3

   Take out the chicken, shred it with 2 forks and stir it back into the sauce. Top with a little of the red onion and the coriander, and serve with the remaining red onion and tortillas or rice.

4. 4

   For a slow cooker version, soften the onion and garlic the same way, then put them in the slow cooker along with the chicken, tomatoes, chipotle and sugar. Cover, set to high and cook for 2 hours, then shred the chicken and serve as above.